Cheddar Bacon Bread
Easy no knead bread recipe from Ricardo Magazine
Servings: 1 loaf
Ingredients
- 3 ½ cups unbleached all purpose flour
- 1 ½ tsp salt
- ½ tsp instant dry yeast
- 1 ¾ cups cold water
- 3 cups grated sharp cheddar cheese
- ¾ lb chopped bacon, cooked but not crisp
Instructions
- In a large bowl whisk together flour, salt and yeast. Add water and mix with a fork until moistened but not completely smooth. Stir in the cheese and bacon. Cover with plastic wrap and let rest for 8 to 12 hours at room temperature.
- Bugter a 4 x 10 inch, 10 x 25 cm 6 cup loaf pan. Line with parchment paper, letting it hang over all four sides.
- In the bowl, punch down the dough, folding it onto itself about 6 times or until the cheese and bacon are evenly distributed.
- Place the dough in the pan. Cover with lightly oiled plastic wrap and let rise for 1 hour at room temperature or until the dough has risen above the edge of the pan.
- With the rack in the middle position, preheat the oven to 400°.
- Bake for 1 hour. Let cool on a wire rack for 15 minutes. Remove from pan, remove parchment and let cool completely.